This pasta was born in a hostel in Australia. It’s packed with veggies and tastes incredible – We were pretty skint being backpackers so this is pretty easy on the wallet too!
- 1/2 pack spaghetti
- 1 courgette – peeled into strips with a vegetable peeler
- 10 mushrooms – chopped up finely
- 1 aubergine- finely diced
- 1 small white onion – finely chopped
- 3 garlic cloves – finely sliced or minced
- About 10-15 olives – I used kalamata olives
- 1 Bag of Spinach
- 12 cherry tomatoes – half of them sliced in half and the others left whole
- Salt and pepper to taste
- Heaped tbsp of dried oregano
- Olive oil for cooking
- Cook the pasta – heat a large pan of cold water in a large sauce pan. When it’s bubbling add about a teaspoon of salt, stir and place the spaghetti in the pan. Stir and push the pasta down so the water is covering the pasta. Let the pasta do its thing (usually about 10/15 mins!)
- Meanwhile heat about a tablespoon of olive oil in a large heavy based frying pan or sauce pan. Add the onion and cook till nice and soft.
- Add the garlic, stir and cook for a couple minuets.
- Add the mushrooms & aubergine and cook for about 5/10 mins – stir every now and again so nothing burns.
- Add the oregano, salt & pepper and the tomatoes. Cook till the tomatoes are soft (about 10 mins) Squish against the whole ones so they burst.
- Add the courgette & the spinach into the pan and give it all a good stir.
- Drain the pasta and tip back into the pan but keep 1/2 a cup of pasta water.
- Add the pasta water into the veg pan a splash at the time. Turn the heat up and keep adding the water till a lovely sauce is made. Tip this into the pasta pan and stir it all together. Add more salt and pepper if needed. Serve straight away – add some vegan Parmesan if you fancy but it is pretty amazing without!